Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-recipe-maker domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the kale domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121
Slow Cooker Eggs - Cooking with Tami
Go Back

Slow Cooker Eggs

This recipe is perfect for Thanksgiving morning when you need to get up early to stuff the bird and start the gravy.  Just assemble the night before, refrigerate and turn on the slow cooker when you get up.  Breakfast will be piping hot by the time you get your arm out of the bird!
Print Recipe
Course Thanksgiving

Ingredients
  

  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • ½ lb. chorizo sausage cooked
  • 1 14 oz. fresh salsa
  • 1 4 ½ oz. can chopped green chilies
  • 1 cup crushed tortilla chips
  • 12 slices bread
  • 2 cups shredded cheddar/Monterey jack cheese

Instructions
 

  • In a large bowl whisk together the eggs, milk, and salt.         
  •  In another bowl stir together the sausage, salsa, green chilies, and chips.
  • Spray a 6 quart slow cooker with cooking spray.
  • Tear four slices of bread to cover the bottom of the cooker.
  •  Top with half of sausage mixture and half of cheese.
  • Repeat with 4 more torn slices of bread, the remainder of the sausage and the cheese.
  • Top with 4 slices of bread and pour egg mixture evenly over the top.  Add ½ cup of cheese.
  • Cover and refrigerate overnight.
  • Put into slow cooker and cook on high for 2 ½ to 3 hours.